Have you ever just wanted brownies? Like I-need-I-want-brownies-right-now-no-questions-asked. I’ve had that feeling quite a few days recently. But the making-brownies part just wasn’t happening.
But then it happened.
Aaaaaand I didn’t have enough eggs. Of course. But the I-need-I-want-brownies-right-now-no-questions-asked feeling wasn’t going away. So I turned vegan. For the moment.
And, guys, these brownies are better than any other brownie, vegan or (*gulp* am I seriously making this confession??) non-vegan, I have ever tried. So moist and rich and easy-to-make! These are a few of my favorite things
And you get brownie points if you didn’t read/sing that last sentence in Maria’s voice
(Get it? Brownie points?) 😉
But seriously, these brownies are sooo easy to make. And the batter is so….glossy.
Yeah, what a strange word to describe batter. But, as I was spreading it in the pan with my handy-dandy spatula, I couldn’t help but notice. “Glossy” just totally describes what was in that pan. Was it because of the flax eggs? Maybe. But whatever the reason, it was beautiful. *wipes tear*
I get emotional with my baking.
So eat a brownie and stop judging.
- For Brownies:
- 1⅓ cups flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup coconut oil, melted and cooled
- 1 cup cocoa powder
- 1 cup maple syrup
- 4 flax eggs*
- 1 tsp vanilla
- For Whipped Coconut Cream:
- 1 can coconut cream**, refrigerated overnight (or for at least three hours)
- 1 tbsp maple syrup
- To make the brownies:
- Heat the oven to 350F.
- Sift together the flour, baking powder, and salt in a small bowl.
- Stir the cocoa powder into the melted coconut oil. Blend in the sugar, eggs, and vanilla.
- Blend in the flour mixture until well combined.
- In a greased 8x11inch baking pan pour and evenly spread the brownie batter; bake for about 15 minutes and let cool.
- To make the whipped coconut cream:
- Take the coconut cream out of the fridge and turn it upside down. Open it, drain the liquid on top (save this for another recipe; it goes great in smoothies!) and scoop the cream into a tall bowl.
- Using an electric mixer at medium-high speed, whip up the cream (about a minute). Add in the maple syrup and whipped to combine.
- Spread the whipped coconut cream on the cooled brownies. Cut and serve (or cover and refrigerate until serving)
**I found cans of coconut cream at Trader Joe's. If you can't find a can of coconut cream, you can use a can (or two) of coconut milk (just use the cream on top and save the milk for another recipe)